Best Carrot Hummus With Pitta Dippers Recipes

CARROT HUMMUS

Carrot Hummus image

This is my favorite dip of all time created by my friend Mary. Play around with the proportions to taste, you really cannot mess it up. If you want a vegan version, use vegan mayonnaise.

Provided by barbara

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup cashews
4 cloves garlic, peeled
1 pound carrots, peeled and roughly chopped
1 large lemon, juiced
1 tablespoon tamari
1 bunch flat-leaf parsley, chopped
1 ½ tablespoons mayonnaise, or to taste
salt to taste

Steps:

Combine cashews and garlic in a food processor and pulse until finely chopped. Add carrots, lemon juice, tamari, parsley, and mayonnaise and process until smooth. Season with salt.

Nutrition Facts : Calories 199 calories, Carbohydrate 18.3 g, Cholesterol 1.3 mg, Fat 13.7 g, Fiber 4.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 392 mg, Sugar 4.9 g

CARROT HUMMUS WITH PITTA DIPPERS

Carrot hummus with pitta dippers image

Get kids aged 3-6 involved in the kitchen by helping them make this moreish, healthy snack

Provided by Good Food team

Categories Snack, Treat

Time 15m

Yield Makes enough for 4

Number Of Ingredients 5

Ingredients

1 large carrot , peeled, cut into chunks and boiled until very tender
1 tub hummus
1 lemon , halved
small bunch coriander (optional)
2 pitta breads or 4 small ones, toasted and sliced

Steps:

Grate the cooked carrot - don't worry if it turns to mush, this is what you want.
Tip the hummus into a bowl, add the carrot and mix well.
Add a squeeze of lemon juice, but mind you don't squirt it in your eyes.
Snip the coriander into little pieces using scissors and stir it into the hummus. Serve with the toasted pitta bread.

Nutrition Facts : Calories 353 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium

ROASTED CARROT HUMMUS

Roasted Carrot Hummus image

Provided by Valerie Bertinelli

Categories appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons tahini
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish
1 lemon, juiced
Serving suggestions: pita chips and assorted crudites, such as endive, baby bell peppers, radishes, blanched green beans and Persian cucumbers

Steps:

Preheat the oven to 400 degrees F.
On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.